The Food and Beverage Thread

Collapse

Recommended Videos

Collapse
X
 
  • Time
  • Show
Clear All
new posts
  • roadman
    *ll St*r
    • Aug 2003
    • 26339

    #301
    Re: The Food and Beverage Thread

    [QUOTE=vernond;2043033176]
    Originally posted by Husker_OS
    You could do hunch punch.


    - Pint of Vodka
    - Pint of Gin
    - 1/5 of Everclear
    - 2 jugs of Green Hawaiian Punch



    Or if you want simple, just buy a few bottles of the Mountain Dew game fuel and a 1/5 of everclear. Surprisngly, Everclear is a great mixer despite it being pure alcohol.[/quote]

    I can verify this. Take it slow though. That stuff will mess you up bad if you go too hard. Last time i had it was with orange Hi C, I also wound up in the middle of a field in the country with a chick for about 5 hours. So proceed with caution.
    Yeah, around here, there is a mom who is trying to get rid of that stuff in liquor stores. Her son was drinking that stuff with friends with some kind of mixture. He appeared to be slurring his words, and decided to go for a swim in the backyard pool. They found him laying at the bottom of the pool.

    Comment

    • Fresh Tendrils
      Strike Hard and Fade Away
      • Jul 2002
      • 36131

      #302
      Re: The Food and Beverage Thread

      I'm trying to build up my spices/seasoning rack, but I really have no good "primary" seasonings for chicken or anything other meat. I just have the basic type of spices like organo, rosemary, basil, etc. What seasonings do you guys recommend for meat?



      Comment

      • Chef Matt
        True.
        • Apr 2008
        • 7832

        #303
        Re: The Food and Beverage Thread

        Originally posted by Fresh Tendrils
        I'm trying to build up my spices/seasoning rack, but I really have no good "primary" seasonings for chicken or anything other meat. I just have the basic type of spices like organo, rosemary, basil, etc. What seasonings do you guys recommend for meat?
        Beef like tri-tip and steaks I stick with salt and pepper. Always have always will. I can't stand to ruin a nice rib eye with a slathering of Montreal Steak Seasoning. It gives me the Rage WTF face.

        Chicken quarters and most pork, I use a base mixture of cumin, chili powder, sugar, garlic, oregeno, salt and pepper.

        Seasoning for beef such as burgers can be salt and pepper only, or you can get funky with it and hit with garlic, rosemary, salt and pepper. Or chili powder, cumin, and garlic...possiblities are limitless really.
        Last edited by Chef Matt; 11-03-2011, 08:34 AM.
        Originally posted by Anthony Bourdain
        The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

        Comment

        • Motown
          OS Brew Connoisseur
          • Jul 2002
          • 9169

          #304
          Re: The Food and Beverage Thread

          Originally posted by Fresh Tendrils
          I'm trying to build up my spices/seasoning rack, but I really have no good "primary" seasonings for chicken or anything other meat. I just have the basic type of spices like organo, rosemary, basil, etc. What seasonings do you guys recommend for meat?


          Chicken - Basil, Bay Leaf, Cilantro, Cinnamon, Curry Powder, Garlic, Lemongrass, Mace, Marjoram, Mint, Onion, Paprika, Parsley, Rosemary, Sage, Saffron, Savory, Tarragon, Thyme, & Lemon pepper

          Beef- Beef - Basil, Bay Leaf, Black Pepper, Cayenne, Cumin, Curry Powder, Dry Mustard Powder, Garlic, Green Pepper, Lemongrass, Onion, Oregano, Rosemary, Sage, Thyme

          Pork- Pork - Allspice, Caraway, Celery Seed, Cloves, Coriander, Fennel, Ginger, Juniper Berries, Dry Mustard Powder, Paprika, Sage, Savory

          Comment

          • Chef Matt
            True.
            • Apr 2008
            • 7832

            #305
            Re: The Food and Beverage Thread

            That's much much more detailed then my chicken scratch....haha pun.
            Originally posted by Anthony Bourdain
            The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

            Comment

            • Motown
              OS Brew Connoisseur
              • Jul 2002
              • 9169

              #306
              Re: The Food and Beverage Thread

              Originally posted by Chef Matt
              That's much much more detailed then my chicken scratch....haha pun.
              Whaaaa???...YOU the CHEF Dawg I use Old Bay in a lot of my dishes...especially grilling

              Comment

              • Chef Matt
                True.
                • Apr 2008
                • 7832

                #307
                Re: The Food and Beverage Thread

                Alot of us live by the K.I.S.S. it method, if you know what I mean.
                Originally posted by Anthony Bourdain
                The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                Comment

                • whigsplittaz
                  Rookie
                  • May 2004
                  • 49

                  #308
                  Originally posted by Chef Matt
                  Alot of us live by the K.I.S.S. it method, if you know what I mean.
                  What if any culinary school did you go to?

                  Comment

                  • Fresh Tendrils
                    Strike Hard and Fade Away
                    • Jul 2002
                    • 36131

                    #309
                    Re: The Food and Beverage Thread

                    Originally posted by Chef Matt
                    Alot of us live by the K.I.S.S. it method, if you know what I mean.
                    Mostly what I've been doing. The other night I fried some chicken after dipping it in an egg and rolling it in some celery leaves and then seasoned with salt & pepper. It was good.



                    Comment

                    • Chef Matt
                      True.
                      • Apr 2008
                      • 7832

                      #310
                      Re: The Food and Beverage Thread

                      Originally posted by whigsplittaz
                      What if any culinary school did you go to?
                      I'm considered classicly trained. Two full term apprencticships, and worked/trained under numerous certified chefs for about 15 years before I became certified myself.
                      Originally posted by Anthony Bourdain
                      The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                      Comment

                      • whigsplittaz
                        Rookie
                        • May 2004
                        • 49

                        #311
                        Originally posted by Chef Matt
                        I'm considered classicly trained. Two full term apprencticships, and worked/trained under numerous certified chefs for about 15 years before I became certified myself.
                        Oh ok that's cool. I still have to join the acf. I am in school for culinary just because. I love it though. Problem is I have a family and the chef thing doesn't pay what I need it to pay. But I have made some very classic and delicious food.

                        Comment

                        • Chef Matt
                          True.
                          • Apr 2008
                          • 7832

                          #312
                          Re: The Food and Beverage Thread

                          Originally posted by whigsplittaz
                          Oh ok that's cool. I still have to join the acf. I am in school for culinary just because. I love it though. Problem is I have a family and the chef thing doesn't pay what I need it to pay. But I have made some very classic and delicious food.
                          Joining the ACF (especially your local chapter) will help with networking and getting your name out there. I highly recommend it. I'm a national member myself so the I don't get much networking done unless they have a fairly local convention.

                          I do periodically drop by the local culinary school to help advise the younger generation. I've even hired and trained a few of them myself.

                          They haven't left yet haha.

                          Our carrer is demanding to say the least. I'm in the 1-day-off a week season right now. And while I did trade in the nice restaurants and country clubs for healthcare, it is still quite brutal 4 moths out of the year. I get a ton of vacation time though and the other benefits are incredible.

                          Being a professional cook doesn't really pay the bills till you become the top dog. And acheiving that takes patience and experience. I started as a part time dishwasher almost 20 years ago....

                          I worked 2 full time jobs at one point to support my young family about 10 years ago. Now I'm well compensated and doing fairly well. But it was a long road.

                          Going forward I reccomend you look into health care kitchens, they generally pay better and have benefits. And while you may not get the balls to the wall experience you find in Hotels and Diners you can still learn the fundamentals needed to succeed but at a bit less frantic pace.

                          Cheers bro.
                          Last edited by Chef Matt; 11-03-2011, 03:15 PM.
                          Originally posted by Anthony Bourdain
                          The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                          Comment

                          • N51_rob
                            Faceuary!
                            • Jul 2003
                            • 14805

                            #313
                            Re: The Food and Beverage Thread

                            Just made this for dinner this evening.



                            Pan fried frogs legs, green beans, and some wilted arugula. It was really good. I love trying new foods. Working on getting the Ok for a goose for Thanksgiving Day, its not going so good.
                            Moderator
                            PSN:gr8juan

                            Twitch


                            Finally Access to Coaches Tape! Coaches Film Analysis

                            2 Minute Warning PS4 Madden 18 Franchise
                            Washington Redskins (0-0) Last Game: N/A
                            Year 1:

                            Comment

                            • Husker_OS
                              Champs
                              • Jun 2003
                              • 21459

                              #314
                              Re: The Food and Beverage Thread

                              I have a burger waiting on me at home. Putting some provolone and a tbsp of soy sauce on it.


                              Can. Not. Wait.
                              Twitter


                              Alabama National Championships

                              1925-1926-1930-1934-1945-1961-1964-1965-1966-1978-1979-1992-2009-2011-2012-2015




                              "Fight on, fight on, fight on men! Remember the Rose Bowl, we'll win then..."

                              Comment

                              • l3ulvl
                                Hall Of Fame
                                • Dec 2009
                                • 17264

                                #315
                                Re: The Food and Beverage Thread



                                Wolverines Wings Same Old Lions Tigers Pistons Erika Christensen

                                Comment

                                Working...